Granny Cake

Granny cake is one of those old-fashioned dump cakes that sounds too simple to be good, but somehow always steals the show at family gatherings. You sift the dry ingredients, stir in beaten eggs and a can of pineapple with all its juice, pour it into the pan, and you’re done. No butter, no oil, no creaming step. The pineapple juice provides all the moisture.

The brown sugar and nut topping goes on before baking. It sinks partially into the batter and caramelizes during the bake, forming a sweet, crunchy crust. Then the real magic: a hot glaze of sugar, margarine, vanilla, and Milnot (evaporated milk) gets poured over the cake straight out of the oven while both are still hot. The cake absorbs the glaze like a sponge, turning every bite sticky, sweet, and soaked through.

Don’t let the cake cool before pouring the glaze. Hot cake, hot glaze. That’s the whole trick.

Kitchen Tips

• Use crushed pineapple for a more uniform batter. Chunks work but create uneven pockets of fruit.
• Bring the glaze to a full rolling boil before pouring. Under-boiled glaze is thin and pools at the bottom instead of soaking in evenly.
• Poke holes in the hot cake with a fork or skewer before glazing for even deeper absorption.
• If you can’t find Milnot, regular evaporated milk works just fine.

Variations

• Add shredded coconut to the batter or topping for a pina colada twist.
• Use pecans for the nut topping for a Southern touch.
• Swap the pineapple for a can of mandarin oranges with juice for a citrus version.